this post was submitted on 10 Oct 2023
54 points (96.6% liked)

Recipes and Cooking Tips

2255 readers
1 users here now

Lemmy

Welcome to !recipes, a place to share recipes and cooking tips of your own or those that you've found and loved. Share your favorite tips and meals.

Taken a nice photo of your creation? We highly encourage sharing with us and our friends over at [email protected].

Other Cooking Communities:

[email protected] - A general communty about all things cooking.

[email protected] - Showcasing the best cooking creations.

[email protected] - All about sous vide precision cooking.

[email protected] - Have questions about cooking, ask away!

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

Rules

Your post must provide an actual recipe or cooking tip. This can be provided via a link to a website, via a screenshot, or typed out. Original recipes are especially welcomed! If you provide a link to a website, please avoid paywalls. Additionally:

  1. Be respectful and inclusive.
  2. No harassment, hate speech, or trolling.
  3. Engage in constructive discussions.
  4. Share relevant content.
  5. Follow guidelines and moderators' instructions.
  6. Use appropriate language and tone.
  7. Report violations.
  8. Foster a continuous learning environment.

founded 1 year ago
MODERATORS
[email protected]
54
What's an ingredient you love to use to amp up your cooking? (lemmy.world)
submitted 11 months ago by [email protected] to c/[email protected]
72 comments fedilink hide all child comments
 

In the "Add a pinch of sugar" thread, many of you mentioned other things you like to add to boost the flavor in your dishes - MSG, tomato powder, soy sauce, etc. What's an ingredient you find that you love to add to dishes to improve the flavor (or aroma, texture, or maybe even the way it looks)?

I am a big fan of mushroom powder. It adds a nice boost of umami with some additional flavor that comes along for the ride. Just throw some dried mushrooms into a spice grinder and grind until powder.

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 3 points 11 months ago (1 children)

Anchovy paste. When I make tomato sauce I like to fry all my aromatics together with some minced calabrese salami and then I push everything to the side and sautee about a teaspoon of anchovy paste in the reserve oil until it gets fragrant and then incorporate it in with everything else and finish the sauce and oh hell it is amazing. It's not for every dish but when you want to drop a killer umami bomb into something like a broth or a stew it is unreal.

[–] [email protected] 1 points 11 months ago (1 children)

Yes! So good! I need to go out and get some anchovy paste now.

[–] [email protected] 3 points 11 months ago (1 children)

Just get decent oil packed anchovies. The fish that they use for paste are of lower quality. Deviled eggs is another dish where a bit can do some pretty heavy lifting.

[–] [email protected] 2 points 11 months ago* (last edited 11 months ago)

Good call! I can def. see it in deviled eggs.